A&M's Testing Notes:
Expand CollapseDax Phillips's Notes:
Expand1/2 pound ground beef Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1/2 pound ground veal Ask a question about this ingredient
1/2 cup diced yellow onion Ask a question about this ingredient
1/2 teaspoon dried basil Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon cracked black pepper Ask a question about this ingredient
3 cloves of fresh garlic, finely chopped Ask a question about this ingredient
1 tablespoon worcestershire sauce Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
3 pieces of white bread, crust removed, torn into small pieces Ask a question about this ingredient
2 small onions, peeled, and quartered Ask a question about this ingredient
2 cloves of garlic, rough chop Ask a question about this ingredient
2 cups blackberries, thawed (if using frozen) Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
1 tablespoon ground ginger Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
generous pinch of salt Ask a question about this ingredient
generous pinch of black pepper Ask a question about this ingredient
Making the Sauce: Add the above ingredients to a blender, and puree until nice and smooth. Add this to a small pot, and cook on medium to low heat for about 20 minutes. Stir, and remove from the heat. When you make the meatloaf, add the sauce to the top before baking, and spread on the plate before serving.
Ask a question about this stepFirst preheat your oven to 350 degrees. In a large bowl, combine all of your ingredients, with the exception of the bbq sauce. Get in there, get dirty and greasy from the meat. Once combined, add to your bread/loaf pan which is typically 5×9. Shape into the pan, then add your sauce to the top, roughly a half cup. Place in the oven for nearly one hour and 25 minutes.
Ask a question about this stepOnce cooked, remove from the oven and let it cool for roughly five minutes. In the meantime, warm up more of the bbq sauce. Remove the loaf to a serving dish, and drizzle the sauce on the top. Serve with your favorite sides. I served mine with mashed potatoes. Trust me, this one is really delicious.
Ask a question about this stepAmanda, shindig, nomnivorous, thank you -- they all sound just great. I'll try the one I can find the fruit for -- don't want any one of you to think I didn't like yours!
Great meatloaf with an awesome twist. I found that straining the sauce to remove the seeds really made it feel more finished.
Blackberries are coming in down here. I thought I was being clever modifying a basic tomato BBQ sauce to incorporate the berries. Made a syrup from the berries with sugar and lemon juice first, then added that to a tomato based BBQ sauce coming together in another pot. Seperating the two gives you the chance to remove the seeds.
Been wondering about dealing with the seeds here, as our local blackberries tend to have rather large seeds. Really like the look of this recipe, so I plan to make it my next meatloaf. Will try making the sauce with blueberries, too, while they're in season. Stay tuned . . . . . ;o)
Well done Dax Phillips...and thank you for contributing such an easy, yet interesting recipe for the rest of us to explore! The blackberry sauce was a total hit in my mouth. You can see my final product here: www.madebymariko.com
I gave it a go, and the results were dee-licious. I would consider, next time, letting the sauce reduce more before applying it as a kind of top glaze to the meatloaf, because it tends to break apart in the oven if it's still carrying much blackberry liquid.
Here's how it turned out:
http://picasaweb.google.com/kspurdy/MeatloafWithBlackberryBBQSauce
Great flavors - love the sauce accompaniment!
Sounds fantastic! That sauce! I think I'll want to dip everything into it.
Thanks Everyone!
A lot of people don't like the combination of sweet and savoury or sweet and protein. i love it. this is a very creative dish. best wishes!
Perfect timing, just bought the meat for the loaf yesterday...
What a beautiful, moist meatloaf. Really had my eye on this one with the blackberry sauce!
This sounds like my kinda meatloaf! Great finalist pick!
Blackberry BBQ sauce! Wow, that sounds tasty, and good for other purposes, too. Won't see blackberries for three or four months, but will definitely keep this in mind. ;o)
Can't use milk. Would tomato juice work? Or chicken broth? Thanks so much!
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We like that the sauce is sweetened with brown sugar and not too much of it. Meatloaf is rich -- you don't need to be weighed down with a sweet sauce.
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You just toss all the sauce ingredients into a blender -- blackberries, onion, garlic, cayenne, ginger and brown sugar.
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Amanda, after realizing that she almost shot blackberry sauce on her ceiling, catching it just in time with her left hand.
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The blackberry sauce just starting out on the stove.
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This is what the sauce looks like when it's done. A little jammy. A lot spicy.
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A combo of veal, beef and pork makes for a flavorful base.
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Our 3-foot-tall inspector.
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Now all the meats, onion, garlic and dried basil are in the bowl.
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Next up, lightly beaten egg goes in.
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The secret sauce: Worcestershire.
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Cutting the crusts from the bread and tearing the slices into small pieces. Clearly, a two-woman job.
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Discussing and dissecting the sauce. Or maybe just recalling scenes from "Forgetting Sarah Marshall."
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With meatloaf you've got to get in there with your hands.
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You want to press the mixture lightly into the pan.
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Before cooking the meatloaf, you spread about half a cup of sauce on top, which bakes in and turns jammy in the oven.
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I made this today, it was not only the best meatloaf I have ever had, it was fun to cook too! I am still finding blurbs of the beautiful blackberry barbecue sauce all over my tiny kitchen :) My 11 year old told me that it was amazing as well and I didn't even hold back on the spices! Thank you so much.